Red Pepper Romesco Mussels

Mussels steamed with chorizo, white wine, herbs and red pepper romesco sauce.

Ingredients

• 2 lbs Mussels
• ¼ lb Chorizo Sausage Cut into Half Moons
• ½ Shallot Minced
• 3 Garlic Cloves Minced
• 3 Tbsp Fresh Italian Parsley Minced
• 1 Tbsp Fresh Thyme Minced
• ½ cup Dry White Wine
• 1 Tbsp Extra Virgin Olive Oil
• 3-4 Tbsp Havens Kitchen Red Pepper Romesco Sauce
• Kosher Salt to Taste
• Hot Iron Pantry Warm Seasoning Salt to Taste

Method

1. PREPARE THE MUSSELS: Rinse and remove any beards. Discard broken shells and any open mussels that do not close when tapped.
2. COOK THE CHORIZO: Heat the olive oil in a 6-qt Dutch oven or stock pot over medium heat. Add the chorizo and cook for 3–5 minutes to release some of its oil.
3. ADD THE AROMATICS: Add the garlic and shallot and cook for about 2 minutes, stirring frequently, until translucent. Add the thyme and wine and cook for about 2 minutes, until the wine reduces by half.
4. ADD THE SAUCE: Stir in the parsley and romesco sauce. Season with salt and your preferred additional seasoning; the original uses Hot Iron Pantry Warm Seasoning Salt.
5. STEAM: Add the mussels, stir and cover. Steam for about 8–10 minutes, until the mussels open. Discard any that remain closed.